Last Saturday, while soft snores spilled out of my beautiful baby and hilarious husband, I was standing in a farmer's market line. It was near 7:00 AM, and I had morel and strawberry dreams. But, those were not to be, and I satisfied myself instead with asparagus and eggs. When I got home, the family was quietly waking.
My husband loves baked eggs, retro as it sounds. When we have too much stewed eggplant or ratatouille, which is not very often, I pull out the baking bowls. The prep is all of 10 minutes, and the meal is super satisfying. A whizz in the blender and quickly steamed asparagus, egg whites and parmesan cheese yield a lovely based for baked yolks.
Then tonight, I decided to take this one step further. I made asparagus souffles in egg shells. They were more work than baked eggs and more adorable but equally delicious and satisfying.
As my meals over lap with In the Bag (how nice of them to pick such an ideal combo), I thought i would send it over. ‘In The Bag’ is a food event run monthly by ‘A Slice of Cherry Pie‘ and ‘Real Epicurean’.
Using a sharp paring knive, nip the top off 4 eggs, pour out egg and then separate the yolks. (You will only use 3 whites and 2 yolks, but have enough filling for 4 eggs.)
Steam 1/2 bunch asparagus, chop and puree (use the steaming water to help). Add
1 t salt
1/2 t pepper
1/4 tsp mustard powder
2 T flour
2 T parmesan cheese
Whip egg whites until still peaks. Fold the egg whites into the asparagus. Carefully spoon batter into the egg shell. Bake 5 minutes